Tommy's Beer Cafe, Glebe

When I walk pass this restaurant, I always see people inside. This must be a sign of good food! :) Finally I have a chance to dine in it and I have prepared myself on an empty stomach for the meat that I am going to eat. :p

Our Dishes Ordered

I haven't tried duck sausages before, so I ordered it as entree. However, it wasn't what I expected and I can only taste the chili.

Duck Sausage

Mr Nikon wants to have some pork crackling. Some of the crackling is too hard which I cant even bite it off.

Pork Crackling

After the bad start to our entrees, the pork belly is quite juicy and tender. The crackling is crispy! One bad thing about it is that the serving is a bit small comparing to other dishes.

Pork Belly

Miss J wants to try their Vienna Schnitzel which is veal schnitzel with kipfler potato, steamed vegetables and pickled gherkin aioli. The veal is moist and I cant stop eating those potatoes!

Vienna Schnitzel

We cant missed out on the sausages and order the tonight special, Mixed Sausage Platter!

Mixed Sausage Platter

We were so full which we have skipped the desert! :)

Tommy's Beer Cafe

123 Glebe Point Road

Glebe NSW

(02) 9660 6870

Petaling Street, Sydney

After my trip to Malaysia, I would love to find a restaurant which has similar hawker food. Miss Laughter highly recommends Petaling Street. As the name suggested, I would expect some authentic Malaysian hawker food. Since it was our late supper, we only tried some dishes. The food didn't disappoint. Miss Laughter and I already arranged another date to go back for a proper meal! :)

Mee Goreng Mamak

Roti

Petaling Street

760 George Street

Sydney NSW

(02) 9280 1006

Making of Nian Gao with Coconut Flavour (椰汁年糕) for Chinese New Year

It is day 15 of 2012 Chinese New Year and this will be my last post about making Chinese New Year food. How can I did not try to make Nian Gao 椰汁年糕 for Chinese New Year?

Ingredients for Nian Gao

Coconut milk and Flour mixture

The hardest part is to mix the coconut milk with the glutinous rice flour.

Ready to Steam

Steamed for about 1 hour 45 minutes... the Nian Gao is ready!

Nian Gao with Coconut Flavour (椰汁年糕)

Pan-Fried Nian Gao with a Pot of Chinese Tea!

I like it pan-fried with egg coating. :)

Making Poon Choi (盆菜) for Chinese New Year

After the success of making the water chestnut cake, I tried to make another Chinese New Year food, Poon Choi 盆菜. It is composed into different layers of ingredients. Each ingredient layers has to be in that particular order. It is mainly consists of pork, chicken, dried mushrooms, pig skin, squid, dried beancurd stick and Chinese radish. The most important part of this dish is the stewed pork. It used to be using the wooden type of "big bowl". Nowadays, it is either aluminum or stainless steel due to hygiene purpose.

Chinese Radish

First layer is the Chinese radish to absorb all the sauce. 

Lotus Root

Deep Fried Tofu

Second and third layer should be the squid and pig skins. I have replaced them with lotus roots and deep fried tofu.

After 3 layers of Ingredient

Dried Beancurd Stick

Forth layer is the dried beancurd stick.

Slow Cook Pork Belly

Stewed Pork

Fifth layer is the stewed pork.

Fish Paste

Dried Oysters

Dried Mushrooms

Soy Chicken

Broccoli to Decorate

Top layer consist of dried mushroom, fish paste, prawns, chicken and dried oysters. I have also used broccoli to decorate.

All Assembled and Ready to Serve! Enjoy!!!